Kung Pao-Style Chicken

I adapted this recipe from The Best 30-Minute Recipe.  It originally called for shrimp, but since I'm not a shrimp girl... you get chicken.  Also, the original recipe calls for 1 teaspoon of red pepper flakes - which I loved, but my children did not.  The second time I made it I cut down to 1/4 teaspoon, which was perfect for them (but I really missed the kick).

Ingredients

3 T vegetable oil

1 lb chicken

1 red bell pepper, cored and sliced thin

1/2 c roasted unsalted peanuts

3 garlic cloves, minced

1 T grated fresh ginger

1 t red pepper flakes (1/4t if you're cooking for kids)

3 1/2 cups low-sodium chicken broth

4 (3-ounce) packages ramen noodles, seasoning packets discarded

2 T hoisin sauce

1 T rice vinegar

2 t toasted sesame oil

4 scallions, sliced thin

Instructions

Season chicken with salt and pepper.  Heat 2 T of oil in 12-inch nonstick skillet over high heat until just smoking.    Add chicken and cook until done.  Transfer to a clean bowl. 

Add remaining T oil to skillet and return to medium-high heat until shimmering.  Add bell pepper and peanuts and cook until pepper is softened, 2 to 3 minutes.  Transfer to bowl with chicken.

Add garlic, ginger, and red pepper flakes to oil left in skillet and return to medium-high heat until fragrant, about 30 seconds.  Stir in broth.  Break bricks of ramen into small chunks and add to skillet.  Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.

Stir in hoisin, vinegar, and sesame oil and continue to simmer until sauce is thickened, about 1 minute.  Stir in chicken, peppers, and peanuts.  Sprinkle with scallions before serving.